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ISO: Pickled eggs

Misc.
I made a batch of pickled eggs about a week ago using malt vinegar and spices. The eggs have been kept in the fridge, but the jar appears to building some slight pressure. This is the second batch I made, the last was using white vinegar, water, sugar and spices. The last batch did not seem to build up any pressure. Is this normal? Are they safe? The malt vinegar is 5% acidity and undiluted, so this batch is more acid that the last - would that make a difference?
MsgID: 208354
Shared by: Ozzie, Illinois
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Pickled eggs
  Ozzie, Illinois
2 Recipe: Pickled Eggs Preparing, Storing, and Recipes
  Linda Lou,WA
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